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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal AGROTEKNOLOGI Pelita Perkebunan Jurnal Teknologi Pertanian agriTECH Heuristic INDONESIAN JOURNAL OF PHARMACY UNEJ e-Proceeding SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Indonesian Food Science and TechnologyJournal Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat JFIOnline Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Food ScienTech Journal International Journal on Food, Agriculture and Natural Resources (IJFANRES) Berkala Penelitian Hayati Jurnal Penelitian Sains dan Teknologi Indonesia Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Yuli Witono
Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember
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Journal : agriTECH

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Ekstraksi Virgin Coconut Oil Secara Enzimatis Menggunakan Protease dari Tanaman Biduri (Calotropis gigantea) Yuli Witono; Aulanni'am Aulanni'am; Achmad Subagio; Simon Bambang Widjanarko
agriTECH Vol 27, No 3 (2007)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2244.453 KB) | DOI: 10.22146/agritech.9597

Abstract

This research deals with enzymatic extraction of virgin coconut oil (VCO) by protease from biduri plant (Calotropisgigantea) in various concentrations of 0.00; 0.05; 0.10 and 0.15% (w/w), and incubation times of 2; 3 and 4 hours. Theresults showed that the biduri protease was effective in extracting VCO. The higher concentration of biduri protease,the viscocity of VCO increased. Furthermore, the VCO quality produced by using the enzymatic extraction was betterthan that of spontaneous fermentation based on acid value and % FFA.ABSTRAKPenelitian ini bertujuan untuk mempelajari ekstraksi virgin coconut oil (VCO) secara enzimatis menggunakan proteasedari tanaman biduri (Calotropis gigantea) dengan variasi konsentrasi 0,00; 0,05; 0,10 and 0,15% (b/b), dan lamainkubasi 2; 3 dan 4 jam. Hasil penelitian menunjukkan bahwa protease biduri efektif digunakan untuk mengekstrakVCO. Semakin tinggi konsentrasi protease biduri, viskositas VCO semakin meningkat. Kualitas VCO yang diproduksisecara enzimatis lebih baik daripada VCO yang diproses secara fermentasi spontan ditinjau berdasarkan parameterbilangan asam dan % FFA (free fatty acid).
Physical, Chemical, Organoleptic Characteristics, and Antioxidant Activity of Instant Cascara Powder with Additions of Ginger and Sappan Wood Masahid, Ardiyan Dwi; Yulianingtyas, Resya Elen; Witono, Yuli; Nafi, Ahmad
agriTECH Vol 44, No 1 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.78340

Abstract

The aroma and taste of cascara products are generally mild, and the use of cascara powder also produces a blackish-brown extract color. To enhance both the taste and aroma, it is recommended to add ginger (Zingiber officinale) and sappan wood (Caesalpinia sappan). Ginger contains essential oils to enhance aroma and has antioxidant activity. On the the hand, the Brazilin compound in sappan wood provides a natural red color, and the polyphenols have antioxidant activity. This study aimed to determine the effects of adding ginger and sappan wood extracts on physical, chemical, and organoleptic properties, as well as the antioxidant activity of instant cascara powder, with a focus on selecting the best and most preferred formulation. A Completely Randomized Design (CRD) was used with one factor, namely concentration of ginger and sappan wood extracts. The treatment consisted of six levels, including F1 as control (cascara 100 g), F2 (cascara 70 g, ginger 5 g, and sappan wood 25 g), F3 (cascara 70 g, ginger 10 g, and sappan wood 20 g), F4 (cascara 70 g, ginger 15 g, and sappan wood 15 g), F5 (cascara 70 g, ginger 20 g, and sappan wood 10 g), and F6 (cascara 70 g, ginger 25 g, and sappan wood 5 g). The results showed that additions of ginger and sappan wood extracts impacted physical property, namely redness value, chemical properties including moisture, polyphenol content, and antioxidant activity, as well as all organoleptic parameters. The best and most preferred formulation was sample F2 which had a redness value of 6,39, moisture content of 2,62%, polyphenol content of 35,41 mg GAE/g, and antioxidant activity amounting to 64,5%. Moreover, the average value of color preference was 5,32 (somewhat like), fragrance 4,32 (neutral), taste 4,8 (neutral – somewhat like), and overall 4,84 (neutral – somewhat like).
Co-Authors -, Giyarto Achmad Subagio Agustia Dwi Pamujiati Ahmad Nafi Ahmad Nafi’ Aini, Anggita Arifatul Alfarisy, Fariz Kustiawan Alfindya Balgies Dardiri Amelia Ratna Aulanni'am, Aulanni'am Aulanni’am . Aulanni’am Aulanni’am Azkiyah, Lailatul Bertung Suryadharma, Bertung Brihatsama Cahyaningati, Kinanti Djoko Ponjto Hardani Dwi Masahid, Ardiyan Fifteen Aprila Fajrin Giyarto Giyarto Hadi Paramu Herlina . Herlina . Iwan Taruna Ja yus, Ja Jayanti, Puja Dwi Kartikasari, Subekah Nawa Kartikosari, Dini Indah Kinanti Cahyaningati Laily Ilman Widuri, Laily Ilman Livia Wahyuni Luh Putu Suciati Majid, Nur Ika Okta Maria Belgis Marina Revitriani Maryanto - Masahid , Ardiyan Dwi Masahid, Ardiyan Dwi Masahid, Ardiyan Dwi Meilina, Lita Miftahul Choiron Mu jianto, Mu Mukhamad Fauzi Mukhammad Fauzi Mukhammad Fauzi Nafi', Ahmad Nafi’, Ahmad Nany Mariah Qibthiyah Nina Lisanty Nunik Sulistyowati Nur Aniza Aprillia Nuraini, Aisyah Nuri . Nuri, . Nuri, . Prameswari, Dayintaguna Restanto, Didik Pudji Rindiani, Rindiani Rosiana Yunianto, Gading Salsabila Yusviva, Galuh SIMON BAMBANG WIDJANARKO Tamtarini Tamtarini Tejasari . TRI HANDOYO Umar Santoso Vico Danuartha, Laurensius Ardian Wahyuni, Livia Wiwik Siti Widrati Wiwik Siti Windrati Wiwik Siti Windrati Yudi Wicaksono Yulianingtyas, Resya Elen Yuvita Lira Vesti Arista Zhafirah Arifin, Thalita Zuida Amalina Rizky